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Stuffed Sicilian-Style Courgettes

Stuffed Sicilian-Style Courgettes


Serves 4

4 large courgettes
1 Tbsp extra virgin olive oil (EVO)
1 onion, finely chopped
1 clove garlic, finely sliced
1 tsp cinammon
1/3 cup Table Top currants
1/3 cup Pinoli pine nuts, toasted
½ cup Tezza Passito Veneto, or other sweet wine
1 cup fresh breadcrumbs
200g pork mince
8 slices Pedrazzoli pancetta
Maldon Sea Salt and freshly ground black pepper
2/3 jar Sabato organic sweet pepper & chilli pasta sauce

Cut courgettes in half lengthways. Using a teaspoon, gently scoop out the centre of each half and finely chop. Set aside. Meanwhile, place courgette halves cut side up on a tray and lightly salt. Leave 10 minutes to draw out moisture. Rinse and pat dry with paper towels.

Heat EVO in frying pan over medium heat and add onion, garlic, cinnamon and chopped courgette flesh and cook, stirring occasionally, for 10 minutes or until softened. Add currants, pine nuts and wine and reduce for 2-3 minutes.  Cool and add pork mince and breadcrumbs, mix well and season.

Spoon mixture into courgette halves and sandwich halves back together.

Preheat oven to 200˚ C.

Spoon pasta sauce into a shallow dish. Arrange courgettes on sauce, top with rest of basil leaves and drape with pancetta slices. Drizzle with a little extra EVO.

Bake for 30 – 40 minutes until sauce is bubbling and pancetta is crisp and golden.


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